Green pozole (pozole verde) is a vibrant Mexican soup made with hominy, tender pork, and a salsa of tomatillos, cilantro, and green chiles. It’s a cousin of the more famous red pozole, but the tangy, herbaceous broth makes it brighter and fresher. This version is hearty enough for a weekend meal yet simple enough for a weeknight, and it comes together in one pot.
Ingredients
- 2 lb (900 g) pork shoulder, cut into 1-inch cubes
- 1 lb (450 g) pork country-style ribs, cut into 1-inch pieces
- 1 medium white onion, quartered
- 4 garlic cloves, peeled
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) dried Mexican oregano
- 2 bay leaves
- 2 (25 oz / 700 g) cans white hominy, drained and rinsed
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 serrano pepper, stemmed (seeded if you want less heat)
- 1 bunch cilantro (about 1 cup / 30 g packed leaves and stems)
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) low-sodium chicken broth (if needed for thinning)
- For garnish: shredded cabbage, sliced radishes, diced white onion, lime wedges, dried oregano, tortilla chips
Instructions
- Place the pork, quartered onion, garlic, salt, oregano, and bay leaves in a large Dutch oven or heavy pot. Add 8 cups (1.9 L) water, or enough to cover the meat by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises for the first 10 minutes. Cover partially and simmer gently until the pork is tender, about 1 hour 30 minutes to 2 hours.
- While the pork cooks, make the salsa. Put the tomatillos, poblanos, and serrano in a medium saucepan and cover with water. Bring to a boil, then simmer until the tomatillos are soft and pale green, about 10 minutes. Drain well.
- Transfer the cooked vegetables to a blender. Add the cilantro and blend until smooth. If the blender struggles, add 2–3 tablespoons (30–45 ml) of the pork cooking liquid. Set aside.
- When the pork is fork-tender, remove and discard the onion quarters and bay leaves. Add the drained hominy to the pot and simmer for 20 minutes to allow the flavors to meld.
- Heat the vegetable oil in a small skillet over medium heat. Carefully pour in the salsa (it will splatter) and cook, stirring, for 5 minutes to deepen the flavor. Scrape the salsa into the pork and hominy pot. Stir well.
- Simmer the pozole uncovered for 30 minutes more, so the broth thickens slightly and the flavors come together. If it seems too thick, add chicken broth or water to reach your desired consistency. Taste and add more salt if needed.
- Serve hot, letting each person add their own garnishes.
Tips
- Pork substitution: Use boneless pork butt or even a pork loin for a leaner version, but shoulder and ribs give the richest flavor and stay moist during the long simmer.
- Heat control: For a milder pozole, remove the seeds and membranes from the serrano and poblano. For more heat, add a second serrano or a jalapeño.
- Don’t skip the salsa sauté: Cooking the blended salsa in oil before adding it to the soup mellows the raw tomatillo tang and deepens the color.
- Make ahead: Pozole tastes even better the next day. Cool it completely, then refrigerate in an airtight container for up to 4 days.
Serving Suggestions
Serve pozole verde in deep bowls with a side of tostadas or warm corn tortillas. Let everyone top their bowl with shredded cabbage, sliced radishes, diced white onion, fresh cilantro, and a squeeze of lime. A drizzle of Mexican crema or crumbled cotija cheese is also delicious, though not traditional for green pozole.
Variations
- Chicken pozole verde: Replace the pork with 2 lb (900 g) bone-in chicken thighs. Simmer until cooked through, about 40 minutes, then remove the meat, shred it, and return it to the pot. Skip the long pork simmer.
- Vegetarian green pozole: Omit the meat and use 8 cups (1.9 L) vegetable broth. Add the hominy and salsa, and simmer for 30 minutes. Add cubed zucchini or corn in the last 10 minutes for extra substance.
- Roasted salsa: Instead of boiling the tomatillos and chiles, roast them under a broiler until charred, then blend. This adds a smoky, deeper flavor.
Storage and Reheating
Refrigerate leftover pozole in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The flavors continue to meld, so it often tastes better the next day. Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen the consistency. You can also microwave individual portions in 1-minute bursts, stirring in between. For longer storage, freeze pozole for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned tomatillos? Yes, but they are softer and more tart. Drain them and reduce the salt in the recipe. The flavor will be slightly less bright than with fresh tomatillos.
What is hominy? Hominy is dried corn that has been treated with an alkaline solution (nixtamalization), which makes the kernels puff up and gives them a chewy texture. It is sold canned or dried. Canned hominy is already cooked and just needs to be heated through.
Can I make this in a slow cooker? Yes. Brown the pork first if you like, then add all ingredients except the salsa. Cook on low for 8 hours. In the last 30 minutes, stir in the prepared salsa and continue cooking.
Why is my broth not green? The broth will be a muted green, not bright, because of the pork fat and hominy. If you want a more vivid color, blend the salsa with a handful of fresh spinach or extra cilantro.
Is pozole spicy? It depends on the chiles. Poblanos are mild, and a single serrano adds a gentle kick. For a truly mild version, remove the serrano seeds or omit it entirely.
Can I use pork loin instead of shoulder? Yes, but loin is leaner and can dry out during the long simmer. If using loin, add it during the last hour of cooking instead of at the beginning.
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